Miso-Maple Acorn Squash Soup

Step 1

1 Start by steaming the squash in the microwave: Arrange the halves, cut side down, in a microwave-safe bowl or casserole

Step 2

2 Add a splash of water, and cook on HIGH for 7 to 10 minutes, or until very soft

Step 3

3 Cool for 10 minutes

Step 4

4 (You may also roast the squash: Position a rack in the middle of the oven and preheat to 400 degrees

Step 5

5 Brush the cut sides of squash lightly with oil and arrange the halves cut side down on a rimmed baking sheet

Step 6

6 Bake for 30 to 40 minutes, or until soft

Step 7

7 )

Step 8

8 In a medium pot, combine the coconut milk or vegetable stock, miso and maple syrup

Step 9

9 Using a soup spoon, scoop the squash out of its skin and add it to the pot

Step 10

10 Using an immersion blender, puree until smooth

Step 11

11 Taste, and season with more miso and/or maple syrup, if desired

Step 12

12 Set the pot over high heat and bring the soup to a low boil, then decrease the heat to low and keep warm

Step 13

13 (You may also puree the soup in a standing blender

Step 14

14 Remove the vent in the blender lid, and loosely cover it with a towel, to allow the steam to escape

Step 15

15 If the soup seems too thick, it may be thinned out with water

Step 16

16 If, when scooping, some of the skin gets into the blender, that’s fine — acorn squash skin is soft and edible

Step 17

17 )

Step 18

18 In a small skillet, heat the 2 tablespoons of oil until it shimmers

Step 19

19 Stir in the paprika, and immediately remove from the heat

Step 20

20 Ladle the soup into bowls and drizzle with the smoked paprika oil before serving